8 chicken breast fillets (skinned and deboned)
8 tsp. parsley
8 Mozzarella cheese slices
4 thin slices ham (cut in half)
1 tbsp. mayonnaise
1 tbsp. warm water
Seasoned bread crumbs

WHITE WINE SAUCE:

1 c. chicken broth
3 tbsp. dry white wine
3 tbsp. flour
1 tbsp. parsley
2/3 c. milk
Onion salt
Pinch of nutmeg

Pound chicken fillets thin, sprinkle with parsley. Lay on 1 slice of cheese and ham. Roll tight and hold with a toothpick. Continue with the rest of the fillets. Mix mayonnaise and warm water in bowl. Roll each fillet roll in the mayonnaise mixture and then in the bread crumbs. Put on a cookie sheet, seam down and bake at 425 degrees for 20 minutes.

White Wine Sauce: In a saucepan, put broth and wine. Heat to boil. In a cup, mix flour and milk, stir into broth. Cook until thick. Sprinkle with onion salt, salt and pepper, nutmeg and parsley. Pour over chicken fillets and serve.